Pasta with zucchini flowers: Cavatelli recipe

Chefs’ recipes: Cavatelli stuffed with zucchini flowers, Vignarola sauce, red shrimps, of the chef Angelo D'Amico of the restaurant Barry that in September will move to Benevento. Excellent example, among the first dishes with zucchini flowers. Ideal for a dinner summer or late summer menu! Ingredients for 8 persons:

• 500 g flour of Saraolla
• 280 g Water
• 60 g Pumpkin Flowers
• 2 Eggs
• 1 onion
• 2 garlic cloves
• Extra virgin olive oil (olive raciappella)
• 8 Prawns
• 30 g String
• 200 g peas
• 100 g beans
• Chive
• Pecorino cheese

Procedure: Prepare the dough for the cavatelli: saraolla flour, eggs, 10 g of salt, tepid water, hand cut pumpkin flower. Mix everything. For the sauce: In a copper pan prepare the sauce with olive oil, garlic, onion; then add shelled broad beans and  peas. Bring it to the cooking point and salt. Sieve half of the mixture and  set aside the other half to give color to the plate. Prepare in a frying pan onion and oil and sear the shrimp, then add half the already sieved peas and then the other half. At this point, drop into boiling water the cavatelli and once cooked toss in the freshly prepared sauce. Add some Pecorino cheese and the dish is ready.